Ingredients
- Cookies:
- 1 cup butter, softened
- 1/2 cup icing sugar, sifted
- 1 tsp. finely grated lemon rind
- Pinch salt
- 1 3/4 cups flour
- 1/4 cup rice flour
- Glaze
- 3/4 cup icing sugar, sifted
- 2 tablespoons finely grated lemon rind
- 2 tbsp. lemon juice
Preparation
Step 1
Cookies
1. Preheat oven to 300 degrees F.
2. In a bowl, beat the butter until fluffy.
3. Beat in the icing sugar, lemon rind and salt until light and fluffy.
4. Stir in flour, one-third at a time; stir in rice flour to make a smooth dough.
5. Divide dough in half.
6. Between 2 sheets of waxed paper, roll into cylinder
7. Refrigerate until chilled, about 30 minutes.
8. Refrigerate until firm, about 2 hours. (Make ahead: Layer between waxed paper in airtight container; freeze for up to 1 month. Add a few minutes to baking time.)
9. Bake in the centre of the oven until bottoms are lightly golden, about 25 minutes.
10. Let cool on pans on racks for 2 minutes.
11. Transfer to racks.
Glaze
1. Meanwhile, stir together icing sugar, lemon rind and juice.
2. Brush over warm cookies.
3. Let cool completely.